7 Tips-Approved Substitute for Chicken Broth in Soup

The Empty Carton Panic

The onions are translucent and smelling sweet. The carrots are softening. You reach into the pantry to grab that box of stock to deglaze the pot, and your hand hits empty air. We have all been there. The moment of realization that you are missing the liquid foundation of your dinner is terrifying. But before you turn off the stove or order takeout, take a breath. Finding a substitute for chicken broth in soup is actually an opportunity to build a better, more complex flavor profile than the boxed stuff ever could.

Chicken broth acts as a savory vehicle, carrying the flavors of your aromatics throughout the dish. While I love using a traditional base for dishes like my Easy Sweet and Sour Chicken Recipe, I rarely panic when I run out. Why? Because water, fat, and seasoning often do a better job than a sodium-bomb carton from the supermarket. Let’s look at how to salvage your soup with ingredients you already have.

The “Water + Fat” Hack (My Secret Weapon)

This is the trick French chefs use when they don’t have stock on hand. Most home cooks think that if they use plain water, their soup will taste bland. That is only true if you don’t add fat.

Chicken broth is essentially water, protein, and fat (collagen). If you swap broth for water, you lose the “mouthfeel.” To fix this, use water, but add a generous tablespoon of salted butter or olive oil for every cup of liquid. The fat emulsifies into the hot liquid, mimicking the rich texture of poultry stock. If you have fresh herbs (thyme, bay leaf, parsley), throw them in. You will be shocked at how clean and vibrant the soup tastes compared to the muddy flavor of store-bought cubes.

Vegetable Stock: The Closest Cousin

This is the most obvious swap. Vegetable stock can replace chicken broth at a 1:1 ratio. However, be warned: commercial vegetable stocks are often carrot-heavy, which makes them sweeter than chicken broth.

If you are making a savory, earthy soup (like mushroom or potato), the sweetness of vegetable stock might clash. To counteract this, add a splash of soy sauce or a squeeze of lemon juice. The acidity cuts the sweetness and brings the profile closer to the savory notes of chicken as food based broths.

Bouillon Cubes and Pastes: The Pantry Savior

Dehydrated stock (bouillon) gets a bad rap for being “fake,” but high-quality pastes (like Better Than Bouillon) are staples in professional kitchens for a reason. They pack an intense umami punch.

Dissolve one cube or one teaspoon of paste into one cup of boiling water. It is fast and effective. However, these are sodium bombs. If your recipe calls for reducing the liquid—like when making a base for my Easiest Pan Sauce Recipe—be very careful. As the water evaporates, the salt concentrates, and your soup can quickly become inedible.

White Wine and Water: Adding Depth

If you are making a lighter soup, like a minestrone or a chicken noodle, white wine is a brilliant addition. It doesn’t taste like “chicken,” but it provides the acidity and complexity that plain water lacks.

Swap out 1/2 cup of the required broth for dry white wine (Sauvignon Blanc or Pinot Grigio). Use water for the rest. Sauté your vegetables, pour in the wine, and let it bubble furiously to cook off the raw alcohol smell before adding the water. This technique deglazes the pan, lifting all the caramelized sugars (fond) from the bottom, creating a broth that tastes like it simmered for hours.

The Umami Bomb: Dashi or Miso

If you are veering towards Asian flavor profiles, forget Western chicken broth. Dashi (seaweed and fish stock) or Miso paste are superior alternatives.

These ingredients provide glutamates—the compounds responsible for that savory “meaty” taste. Dissolving a spoonful of miso into hot water creates a cloudy, rich broth that rivals any poultry stock. This is the foundational technique I use when teaching people to make my Rich Chinese Chicken Broth Recipe counterparts. Just remember to add miso at the very end of cooking; boiling it destroys its delicate probiotic enzymes and flavor.

Beef Broth: Proceed with Caution

Can you use beef broth? Technically, yes. Should you? Only in specific cases.

Beef broth has a distinct, iron-heavy flavor and a dark color that will turn a delicate chicken soup brown. It is overpowering. If it is all you have, dilute it. Use 50% beef broth and 50% water. This thins out the heavy bovine flavor and makes it more palatable as a poultry substitute. Avoid this for creamy soups, as the color combination is unappealing.

Chickpea Liquid (Aquafaba)

Here is a wildcard for my vegan friends or those really in a bind. The liquid in a can of chickpeas (aquafaba) is starchy and savory. It has a great body.

Drain a can of chickpeas and use that liquid mixed with an equal part of water. The starch from the beans gives the soup a silky texture that mimics the gelatin found in homemade bone broth. It is neutral in flavor and takes on whatever spices you throw at it.

Adjusting Your Seasoning Strategy

When you use a substitute for chicken broth in soup, you become the flavor architect. You can no longer rely on the manufacturer’s seasoning blend. Taste your soup constantly.

If it tastes “flat,” add acid (lemon, vinegar). If it tastes “thin,” add fat (butter, oil). If it tastes “bland,” add salt and umami (soy sauce, parmesan rind). Cooking is about adjusting on the fly, not blindly following a list of ingredients.

Conclusion: Embrace the Improvisation

Running out of an ingredient is how new family recipes are born. The next time you find yourself broth-less, don’t rush to the store. Grab the butter, the wine, or that jar of miso in the back of the fridge. You might find that your improvised version has more character and depth than the original.

What is your go-to pantry rescue ingredient? I once used beer in a potato soup because I had nothing else, and it was spectacular. Tell me your substitution stories in the comments!

Frequently Asked Questions

Can I just use plain water instead of chicken broth?

Yes, but you need to compensate for the lack of flavor and body. Plain water will make the soup feel thin. Add 1 tablespoon of butter or olive oil per cup of water, and increase the amount of salt, pepper, and dried herbs to replace the savory notes of the broth.

What is the ratio for bouillon cubes to water?

The standard ratio is usually 1 bouillon cube (or 1 teaspoon of bouillon paste) per 1 cup (8 oz) of boiling water. However, brands vary in sodium levels, so it is safer to start with slightly less bouillon and add more to taste.

Will vegetable broth change the taste of my chicken soup?

Slightly. Vegetable broth tends to be sweeter due to the high carrot and onion content, and it lacks the gelatinous mouthfeel of bone broth. It is a perfectly acceptable substitute, but you may want to add a splash of soy sauce to deepen the savory profile.

Can I use milk instead of chicken broth?

Only if you are making a creamy soup like chowder or bisque. For clear soups, absolutely not. If the recipe is cream-based, you can substitute broth with milk, but be careful not to boil it vigorously, or the dairy might curdle.

Is bone broth the same as chicken broth?

They are similar but not identical. Bone broth is cooked much longer (24+ hours), resulting in a thicker, more gelatinous texture and a deeper protein flavor. Regular chicken broth is lighter and cooks faster. You can swap them 1:1, but bone broth will make your soup richer.